There’s just something about homemade ice cream, isn’t there? It’s creamy, rich, and feels like a tiny celebration in every bite. This Paleo Cinnamon Ice Cream fits the bill perfectly—dairy-free, free of refined sugar, and customizable for AIP, vegan, or keto diets. Whether you’re in the mood for a comforting treat or want a healthier dessert option, this recipe has you covered.
Why is this ice cream special? It’s all about the cinnamon. That warm, earthy spice blended with creamy coconut milk creates a dessert that’s both indulgent and nourishing. It’s inspired by classic ice creams but reimagined to meet modern dietary needs. The best part? You don’t have to sacrifice flavor or texture to eat clean.
Ready to learn how to make it? Let’s dive in!
Quick Overview
Prep and Cook Time
Got 10 minutes? That’s all it takes to prep this recipe. Total time, including churning, is just 30 minutes. (The hardest part? Waiting for it to freeze!)
Servings and Scaling
This recipe makes about 4 servings but can be easily scaled to fit your needs. Hosting a party? Double it. Meal prepping for treats all week? Triple it. Just make sure your ice cream maker can handle the extra volume.
How Hard Is It?
Super beginner-friendly. If you’ve got basic equipment and can follow a few steps, you can nail this recipe.
What You’ll Need
- Ice cream maker: Key for that creamy, churned texture. No machine? No problem—freeze the mixture in a container and stir it every 30 minutes until it firms up.
- Blender or whisk: To mix everything together (no lumps allowed!).
- Measuring cups and spoons: Precision matters.
Make-Ahead Tip
This ice cream keeps in the freezer for up to two weeks. Just let it sit at room temperature for 5–10 minutes before scooping. Perfect for prepping ahead!
Ingredients
Full List (With Measurements):
- 2 cups full-fat coconut milk (or heavy cream if not vegan)
- 1 cup water (Yes, water. It lightens things up while still keeping that creamy texture.)
- ½ cup maple syrup or honey (Keto? Use liquid allulose!)
- 1 tablespoon vanilla extract (optional, but adds depth)
- 1 teaspoon ground cinnamon
Substitutes for Special Diets:
- Not vegan or AIP? Use heavy cream or probiotic sour cream for extra richness.
- Prefer honey over maple syrup? Go for it. Need low-carb? Liquid allulose is your friend.
- Vanilla extract adds that cozy warmth but can be skipped if you’re keeping it ultra-simple.
Pro Tip:
Use high-quality, full-fat coconut milk (no “light” stuff). And for the best flavor, choose fresh, aromatic cinnamon—Ceylon is a great choice.
How to Make It
This recipe is as easy as 1-2-3: blend, churn, freeze. Here’s how:
Blend Everything Together
Combine the coconut milk, water, sweetener, cinnamon, and vanilla in a blender. Blend for about 10 seconds, just until smooth. (No blender? Whisk it all in a bowl instead.) What to look for: No lumps. Just a creamy, uniform mixture.
Churn the Mixture
Get your ice cream maker ready—make sure the bowl was frozen overnight. Pour your mixture in and churn according to the machine’s instructions. This usually takes 20–25 minutes. Texture alert: You’re aiming for a soft-serve consistency here.
Freeze for a Firmer Texture
Want that classic scoopable ice cream? Transfer the churned ice cream into a container, cover it with parchment paper (to avoid ice crystals), and freeze for 1–2 hours.
Ways to Customize It
This recipe is super flexible. Here’s how you can switch things up:
Special Diet Tweaks
- AIP? Stick with coconut milk and maple syrup.
- Keto? Go with liquid allulose for sweetness.
- GAPS? Use heavy cream or sour cream.
Spice Things Up
Love bold flavors? Boost the cinnamon to 1½ teaspoons or add a pinch of nutmeg (if AIP isn’t a factor).
Dress It Up or Keep It Simple
- Feeling fancy? Swirl in caramel nuts or drizzle with paleo caramel before freezing.
- Keeping it casual? Enjoy it plain—it’s just as good!
Seasonal Pairings
- Fall and winter: Serve it with baked apples or pumpkin pie.
- Summer: It’s amazing with fresh berries or grilled peaches.
Tips for Serving & Storage
How to Serve
Scoop into bowls or cones, and sprinkle a little extra cinnamon on top for garnish. This ice cream pairs beautifully with warm desserts like cobblers.
Storing Leftovers
Leftovers? No problem! Store your ice cream in an airtight container in the freezer for up to two weeks. Just remember to press parchment paper on top to avoid freezer burn.
Make-Ahead Tips
Prepare the ice cream base up to a day in advance and chill it in the fridge. That way, it’s ready to churn when you are!
There you have it—creamy, dreamy Paleo Cinnamon Ice Cream you can make right in your kitchen. Whether it’s for a cozy family night or a dinner party, this dessert is bound to impress. So grab your ingredients, fire up your ice cream maker, and get ready to enjoy every spoonful of this sweet, cinnamon-kissed treat!
PrintPaleo Cinnamon Ice Cream (AIP | Vegan | Keto)
This creamy, dairy-free Paleo Cinnamon Ice Cream is a guilt-free indulgence! Perfectly spiced with cinnamon and sweetened naturally, it’s ideal for AIP, vegan, and keto diets. Whether you’re craving a refreshing summer treat or a cozy winter dessert, this recipe is quick, easy, and endlessly satisfying.
- Prep Time: 10 minutes
- Cook Time: 20 minutes (churning)
- Total Time: 30 minutes
- Yield: 4 1x
- Category: Dessert
- Cuisine: Paleo, Vegan
Ingredients
- 2 cups creamy coconut milk (or heavy cream/probiotic sour cream for GAPS)
- 1 cup water (for the perfect texture)
- ½ cup maple syrup or raw honey (Keto option: liquid allulose)
- 1 tablespoon pure vanilla extract (optional but recommended)
- 1 teaspoon ground cinnamon
Instructions
- Blend Ingredients: Combine coconut milk, water, sweetener, vanilla extract (if using), and cinnamon in a blender. Blend for about 10 seconds until smooth. Avoid over-blending if using heavy cream to prevent it from turning into butter. Alternatively, whisk by hand until fully mixed.
- Prepare Ice Cream Maker: Pour the mixture into a pre-frozen ice cream maker bowl. Churn according to your machine’s instructions (typically 20–25 minutes) until the mixture reaches a soft-serve consistency.
- Freeze for Firmer Texture: For a scoopable texture, transfer the churned ice cream to an airtight container. Cover the surface with parchment paper to prevent ice crystals and freeze for 1–2 hours before serving.
Notes
Serving Suggestions:
- Scoop into bowls or cones and sprinkle with extra cinnamon for garnish.
- Pair with paleo brownies, cookies, or fresh fruit for a complete dessert.
Tips & Tricks:
- Freeze your ice cream maker bowl overnight for best results.
- Vanilla extract enhances flavor and makes stored ice cream easier to scoop.
Storage:
Store in an airtight container in the freezer for up to 2 weeks. Let it sit at room temperature for 5–10 minutes before scooping to soften.
